Cut thick slices of whole wheat or Graham bread, trim the crusts and hollow out the centers, being careful not to make a hole all the way through. Pound or mash the hard boiled yolks with the anchovy paste, butter and lemon juice. Cut the dill pickle lengthwise into slices an eighth of an inch thick, then cut these slices into long strips a half inch wide. Cut the beets into strips of the same width. Cut the pimolas into halves. Butter the bread, fill with the paste, put over the strips of dill pickle, leaving one inch between each strip. Cross these with strips of pickled beets, put half of a pimola into each square. Dish on paper mats. Serve as an appetizer before soup.